Serafina’s Il Calzone, One of Our 100 Favorite Dishes

August 18, 2014

Look past the glitzy, overpriced pizza chain veneer and you’ll find a massive calzone fit to feed two. At $19, it’s the city’s priciest dough pocket, but slapping down a Jackson gets you a truly impressive specimen that starts out plain enough, with tomato, basil, and mozzarella cheese. The enzymatic ante is upped with the addition of Robiola, a soft, tangy cheese from Piedmont. The baked slab arrives on a wooden cutting board draped with prosciutto like a Madison Avenue gal wearing her finest fur stole. As calzones go, this one’s likewise a sight to behold.

In advance of our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.

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